Saag Paneer

nutritional information

Serves 4

30 minutes or fewer

This traditional Indian dish of spinach cooked with Indian spices, yogurt, and cheese is filling enough for a main course. Look for paneer, a fresh Indian cheese, in Indian grocery stores, or substitute fresh mozzarella. A wok makes light work of steaming down a big bunch of spinach. Serve with rice and warm naan (Indian flat bread).

2 Tbs. ghee or olive oil

1 Tbs. ground cumin

1 Tbs. ground coriander

1 large onion, finely diced

1 small hot chile, seeded and minced

1 oz. fresh ginger, peeled and minced (2 Tbs.)

3 cloves garlic, minced (1 Tbs.)

1 lb. baby spinach

8 oz. thick plain yogurt, drained

8 oz. paneer cheese or fresh mozzarella, cut into cubes

1. Heat ghee over medium heat in wok. Add cumin and coriander, and stir until spices sizzle. Add onion, and sauté 2 minutes, or until translucent. Add chile, ginger, and garlic. Sauté 2 minutes more.
2. Add spinach, season with salt, cover wok with lid, and steam spinach 2 to 3 minutes. Remove lid, and continue stirring spinach until wilted. Pour off liquid accumulated in bottom of wok.
3. Stir in yogurt, and cook 2 to 3 minutes more, or until heated through. Remove from heat, and fold in cheese.